Eggcyclopedia

Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.

Just click on any letter below to bring up a list of egg terms and their related definitions.

Microwave Cooking

Incredible edible eggs, nature’s own convenience food, and the microwave oven add up to quick and easy meals with a minimum of clean up. Despite all its attributes, though, the microwave oven doesn’t do justice to airy soufflés or puffy omelets. These dishes need the dry heat of a conventional oven to puff beautifully.

For successful eggs in the microwave, keep these points in mind:

Egg yolk, because it contains fat, tends to cook more quickly than egg white so omelets, scrambled eggs and dishes where the eggs are beaten cook more evenly in the microwave oven than do other egg preparations. They can also be cooked using full power (HIGH).

Size of eggs matters even more in a microwave, when using a jumbo egg instead of a large-size egg, additional time may be needed.

Use minimum times when cooking eggs in the microwave, as they are easily overcooked. Add time in small increments, 10 to 15 seconds, to prevent overcooking. And remember, eggs wlll continue to cook and firm up after they are removed from the microwave.

To encourage more even cooking, cover microwave cooking containers, stir the ingredients, if possible; and, if your oven doesn’t have a turntable, rotate the dish during cooking.

Never microwave an egg in its shell because it will explode. Even out of the shell, eggs may explode in the microwave because rapid heating causes steam to build up under the yolk membrane faster than it can escape.

Microwave Recipes

NOTE: Microwave ovens vary. Cooking time may need to be adjusted.

MICROWAVE ONE EGG SCRAMBLE:

Beat 1 large egg and 1 tablespoon water in 8-oz. white ramekin or 6-oz. custard cup until blended.

Microwave on HIGH 30 seconds; stir.

Microwave until egg is almost set, 15 to 30 seconds longer.

Season with salt and pepper.

MICROWAVE TWO EGG SCRAMBLE:

Beat 2 large eggs and 2 tablespoons water in microwave-safe bowl until blended.

Microwave on HIGH 45 seconds; stir.

Microwave until egg is almost set, 30 to 45 seconds longer.

Season with salt and pepper.

MICROWAVE TWO EGG OMELET:

Beat 2 eggs, 2 tablespoons water in small bowl until blended.

Microwave 1 teaspoon butter in 9-inch glass pie plate on HIGH until melted, about 30 seconds.

Tilt plate to coat bottom evenly.

Pour egg mixture into hot pie plate.

Cover tightly with plastic wrap, leaving a small vent.

Microwave on HIGH 1-3/4 to 2 minutes.

Do not stir.

When top is thickened and no visible liquid egg remains, place shredded cheese or cooked fillings such as diced ham, crisp bacon, sautéed mushrooms, roasted peppers, caramelized onions on one half of the omelet.